Summary

Ingredients

• 600 g minced beef
• 3 spring onion (s)
• 4 medium potato (s), waxy
• 2 carrot (s)
• 2 onions)
• 1 cup water
• 3 tablespoon soy sauce, Korean (e.g. Ganjang)
• 2 tablespoon chili powder, Korean (Gochugaru)
• 1 tablespoon sea salt, Korean fine
• 0.5 teaspoon ½ pepper, black, ground
• 0.5 teaspoon ½ sugar
• 2 tablespoon sesame seeds, toasted
• 1 teaspoon spice mix (Sogogi Dashida)
• 2 tablespoon sesame oil, Korean
• 2 tablespoon sunflower oil and / or rapeseed oil, for frying

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Instructions

1. Preparation:
2. Mix the dry spices in a bowl and set aside.
3. Clean the vegetables. Peel and chop carrots (julienne, match-thick). Peel, halve and cut the onions into strips. Peel the potatoes and cut into strips as thick as a stick. Remove the roots and wilted parts of the spring onions, cut in half lengthways and cut into diamonds (0.5-1 cm).
4. Fry the minced meat in a large pan with oil (sunflower oil, rapeseed oil) until it is hot and crumbly. Add a good cup of water, soy sauce, the cut vegetables and spices and stir. Cook the whole thing with the lid on over medium heat for about 15 minutes (potatoes should have a light bite) and stir in the meantime. Add spring onions and sesame oil (to taste), stir and let steep for another 5 minutes without the lid.
5. Serving suggestion:
6. As a main course, I serve the minced meat with plain (unscented) rice from the rice cooker, possibly refined with pressed Korean barley. Alternatively, it can also be served as part of a menu.
7. Tip: Since Korean cuisine can be very spicy for the unfamiliar, you should slowly try your hand at a desired level of spiciness with the Gochugaru (1-2 teaspoons to start with).
8. You can get the spices in any well-stocked Asian store or on the Internet.